The Best Chocolate Brioche Doughnuts: Ultimate Recipe

The Best Chocolate Brioche Doughnuts

Have you ever wondered why some doughnuts melt in your mouth while others feel heavy and bland? The secret lies in the dough—and when it comes to indulgence, nothing beats brioche. These Best Chocolate Brioche Doughnuts combine the buttery richness of brioche with a decadent chocolate filling, creating a treat that’s both luxurious and comforting. Rooted in French baking tradition, brioche is known for its tender crumb and golden color, making these doughnuts a true celebration of flavor and technique. Whether you’re new to baking or a seasoned pro, this recipe delivers bakery-quality results at home.

For more inspiration on perfecting your baking skills, check out our Blue Salt for Men 2 and Salt Trick for Men. You might also enjoy exploring Zoe Bakes’ collection of chocolate desserts or learning the basics from Chocolate with Grace’s sweet yeast dough recipe.

Why This Recipe Matters: The Magic of Brioche

Brioche has long been celebrated in French patisserie for its rich texture and versatility. Unlike regular doughnuts, brioche dough is enriched with eggs and butter, giving it a soft, airy structure that holds up beautifully to frying. This method dates back centuries, where brioche was often reserved for special occasions due to its luxurious ingredients. Today, we’re elevating this classic with a luscious chocolate filling, turning a traditional favorite into something truly extraordinary.

The BEST CHOCOLATE BRIOCHE DOUGHNUTS Ingredients

Ingredient Spotlight

Each ingredient plays a vital role in achieving the perfect texture and flavor. All-purpose flour provides structure, while the high moisture content in eggs helps create a tender crumb. Unsalted butter adds richness and ensures consistent results, and granulated sugar feeds the yeast while contributing to browning during frying. Dark rum enhances flavor depth and helps tenderize the dough—though it can be omitted for a non-alcoholic version. Lemon zest brightens the overall taste, and nutmeg adds warmth. For the filling, powdered sugar and cocoa powder deliver intense chocolate flavor, balanced by a touch of salt.

For the Dough:

• 200 g lukewarm water
• 80 g granulated sugar
• 20 g fresh yeast (or 9 g instant dry yeast)
• Zest of one lemon
• 12 g dark rum (about 1 Tbsp, optional)
• ½ teaspoon vanilla extract or paste
• 150 g eggs (about 3 medium)
• 600 g all-purpose flour
• ¼ teaspoon ground nutmeg
• 8 g fine sea salt
• 150 g unsalted butter, room temperature
• 1.5 liters sunflower or canola oil (for frying)
• 200 g caster sugar
• 2 teaspoons ground cinnamon

For the Chocolate Filling:

• 400 g powdered sugar
• 125 g unsweetened cocoa powder
• ¾ teaspoon fine sea salt
• 200 g unsalted butter, room temperature
• 120 g hot water
• 1 teaspoon vanilla extract or paste

Substitution Ideas:

• Use light corn syrup instead of caster sugar for a glossy glaze
• Replace rum with orange juice or non-alcoholic vanilla extract
• Swap half the all-purpose flour for bread flour for a chewier texture

Timing

Prep time: 45 minutes | Cook time: 30 minutes | Total time: 12–18 hours (including overnight chilling and proofing) | Servings: 18 doughnuts

Compared to standard yeast doughnuts, this recipe requires more time due to the enriched dough and overnight refrigeration, but the results are well worth the wait—delivering a more complex flavor and superior texture.

Step-by-Step Instructions

1. Mix the Dough

   In the bowl of a stand mixer, combine lukewarm water, sugar, yeast, lemon zest, rum (if using), vanilla extract, and eggs. Stir gently to combine.

2. Add Dry Ingredients

   Incorporate the flour, salt, and nutmeg. Using the dough hook, knead on medium speed for 5–8 minutes until the dough is smooth and comes together.

3. Incorporate Butter

   Cut the softened butter into small pieces and add it gradually while mixing. Continue kneading for 5–10 minutes until the dough becomes elastic, smooth, and slightly tacky.

4. First Rise

   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and refrigerate overnight (12–18 hours) to develop flavor and texture.

5. Shape the Doughnuts

   On a lightly floured surface, portion the dough into 18 equal pieces (60–65 g each). Roll each piece into a ball and place on squares of baking paper. Let them proof at room temperature for 2–4 hours, or until doubled in size.

6. Fry to Perfection

   Heat oil to 170–180°C (340–355°F). Fry the doughnuts for about 2 minutes per side, until golden brown. Drain on paper towels.

7. Prepare the Chocolate Filling

   In a mixing bowl, whisk together powdered sugar, cocoa powder, and salt. Add softened butter, hot water, and vanilla extract. Mix until smooth and glossy. Chill for 10–20 minutes to thicken slightly.

8. Assemble the Doughnuts

   In a shallow dish, mix caster sugar and cinnamon. Roll each doughnut in the mixture to coat. Using a piping tip, cut a small hole in the side of each doughnut and pipe in the chocolate filling.

Tips & Tricks for Perfect Results

• Use a kitchen scale for accurate measurements—this ensures consistency and success.
• Keep ingredients at room temperature to help the dough come together smoothly.
• Monitor oil temperature carefully; too hot and the doughnuts will brown too quickly, too cool and they’ll absorb excess oil.
• Don’t skip the overnight chill—it enhances flavor and makes the dough easier to handle.
• For a professional finish, use a piping bag with a Bismarck tip for clean filling insertion.

Recipe Variations & Substitutions

• Glazed Version: Dip the tops in a simple chocolate glaze instead of filling.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend (add 1 tsp xanthan gum if not included).
• Mini Doughnuts: Shape into smaller portions for bite-sized treats.
• Vegan Option: Use plant-based butter, flax eggs, and a vegan milk substitute for brushing.

Behind the Recipe

This recipe was inspired by the desire to create a doughnut that feels both nostalgic and elegant. By combining the French technique of brioche-making with the universally loved flavor of chocolate, these doughnuts are perfect for brunch gatherings, holiday mornings, or as a special weekend treat. The process may be involved, but every step builds toward that first blissful bite.

Pairing Ideas

Serve these doughnuts with a cold glass of oat milk or a spiced chai latte for a comforting breakfast. They also pair beautifully with a citrusy herbal tea or a creamy matcha smoothie. For a brunch spread, serve alongside fresh fruit salad, yogurt parfaits, or savory egg muffins.

Leftover & Reuse Ideas

• Cut into small pieces and layer with fruit and yogurt for a deconstructed parfait.
• Transform into French toast by slicing in half and dipping in egg mixture before pan-frying.
• Crush and use as a base for a no-bake cheesecake crust.

Nutritional Information

Per serving (1 doughnut): Calories: ~320 | Fat: 16 g | Carbohydrates: 40 g | Protein: 5 g | Sugar: 22 g | Sodium: 120 mg

Note: Values are estimates and will vary based on ingredient brands and portion sizes.

Serving Suggestions

Arrange the doughnuts on a rustic wooden board or a white porcelain platter for an elegant presentation. Dust lightly with cocoa powder or edible gold flakes for a touch of drama. For gatherings, serve on a tiered stand with small cups of coffee or tea for a café-style experience.

Common Mistakes to Avoid

• Over-flouring the dough: This can make the doughnuts dense. Add flour gradually and stop once the dough detaches from the bowl.
• Under-proofing: If the dough hasn’t doubled in size, the texture will be tough. Be patient—proper proofing is key.
• Incorrect oil temperature: Use a thermometer to maintain consistent heat.
• Overfilling with chocolate: Too much filling can make the doughnuts soggy. Pipe just enough to add a rich center.

Storage & Reheating Tips

Store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. To refresh, warm in the oven at 160°C (325°F) for 5–7 minutes. Avoid microwaving, as it can make the doughnuts gummy.

FAQs

• Can I make these doughnuts without eggs? Yes, substitute with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water per egg), though the texture will be slightly denser.
• Can I freeze the dough? Absolutely—freeze shaped dough balls on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before proofing and frying.
• What if I don’t have a stand mixer? You can knead by hand, but it will take 15–20 minutes of vigorous mixing to achieve the right elasticity.
• Can I use milk instead of water? Yes, using whole milk will make the dough even richer and softer.
• How do I know when the doughnuts are done frying? They should be deep golden brown and float to the surface of the oil within 30 seconds of being added.

Conclusion

The Best Chocolate Brioche Doughnuts are more than just a sweet treat—they’re a labor of love that rewards patience and attention to detail. With their buttery, airy crumb and rich chocolate center, they’re sure to impress at any gathering. Whether you’re mastering the art of yeast dough or simply craving something indulgent, this recipe delivers unforgettable flavor in every bite.

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